The Dislike for the Sour Taste in Bread (1903)

LEAVEN is nothing more nor less than flour and water, stirred together and kept in a warm place until fermentation commences. Every time the baker makes bread, a certain quantity should be kept back in an earthen pot for the next sponge. The use of leaven is supposed to have originated in Egypt. It is … Continue reading The Dislike for the Sour Taste in Bread (1903)

English Horse-breads circa 1600 to 1800

Download the PDF to my article in Gastronomica on the breads fed to race horses in England beginning in the 1590s. It turns out that for centuries the most detailed instructions for making bread published in English were written for horses. Gervase Markham, who is well known amongst culinary historians as the author of the … Continue reading English Horse-breads circa 1600 to 1800

Manchet Bread from The Good Huswifes Handmaide in the Kitchen (1594)

This one of the earliest and most important English bread recipes. The Good Huswifes Handmaide for the Kitchen was published in England in 1594. It is one of the first English cookbooks. The anonymous author offers a wide range of recipes, mostly simple, and most reasonably accessible to modern readers. The book includes two recipes … Continue reading Manchet Bread from The Good Huswifes Handmaide in the Kitchen (1594)

Historic Breads at Plimoth Plantation

Corn (maize) and wheat breads baked at Plimoth Plantation. Plimoth Plantation is a national park. The primary attraction is a reenactment village that is designed to provide a sense of what life was like for the early settlers. The village is frozen in time. It is always 1627 at Plimoth Plantation. By focusing on a … Continue reading Historic Breads at Plimoth Plantation